Salmon Pasta Salad
Flaky salmon, tender pasta, crunchy vegetables, and a creamy lemon dressing come together in one bowl for a dish that feels special but takes almost no effort. This cold pasta salad works as a light lunch, a potluck showstopper, or a make-ahead dinner that only gets better after a few hours in the fridge.
Equipment
- Rimmed baking sheet
- Parchment paper
- Fish spatula
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Small mixing bowl for dressing
- Whisk
- Paper towels
Ingredients
- 1 pound wild caught salmon fillet 450g, skin on
- 1 tablespoon olive oil 15ml
- Salt to taste
- Black pepper to taste
- 12 ounces rotini or bowtie pasta 340g
For the Dressing
- 1/2 cup mayonnaise 120ml
- 1/4 cup plain Greek yogurt 60ml
- 2 tablespoons fresh lemon juice 30ml
- 1 teaspoon Dijon mustard 5ml
- 2 tablespoons fresh dill chopped
For the Salad
- 1 cup celery about 2 stalks, diced
- 1/2 cup red onion about 1 small, finely diced
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 2 tablespoons capers drained
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Pat salmon dry, place skin side down, drizzle with olive oil, and season generously with salt and pepper.
- Bake salmon for 12-15 minutes until it flakes easily with a fork and reaches 145°F internal temperature. Let rest for 5 minutes before handling.
- While salmon bakes, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cold water to cool.
- Use a fish spatula to lift the salmon flesh away from the skin. Discard skin, then flake salmon into bite-sized pieces with two forks. Remove any pin bones you find.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and fresh dill until smooth. Taste and adjust seasoning as needed.
- Dice celery, red onion, and cucumber. Halve cherry tomatoes and drain capers. Keep prepped vegetables together in one bowl.
- In a large mixing bowl, combine cooled pasta, flaked salmon, all vegetables, and capers. Pour dressing over the top and toss gently to coat everything evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Give it a gentle toss before serving, as dressing may settle at the bottom.
Notes
- Cook pasta just shy of al dente since it will continue to soften slightly as it sits in the dressing.
- Let the salmon cool fully before flaking it into the salad to prevent the mayo-based dressing from breaking.
- Use fresh dill rather than dried for the brightest flavor, as dried dill turns musty when refrigerated.
- If the salad seems dry after chilling, stir in an extra spoonful of mayonnaise or a splash of lemon juice.
- Salt your pasta water generously, since it's one of the only chances to season the pasta itself.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- This recipe does not freeze well, as the mayonnaise-based dressing separates once thawed.
- Swap the mayo-based dressing for a lighter lemon vinaigrette if you prefer something less creamy.
- Add diced avocado for extra creaminess or use smoked salmon instead of baked for a different flavor profile.
- Keep the salad well chilled at outdoor gatherings and don't leave it at room temperature for more than 2 hours.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 480mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 8mg
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